Page 111 - Waiter-Learner Manual (ENGLISH).indd

MODULE 9: UNDERSTANDING RISKS AND PREVENTIVE MEASURES

Type of kitchen pests Preventive and control measures

• Mice and rats • Keep the insects out – pests are attracted to insects.
• Flies • Insect tray and fly killing device should be inspected
• Cockroaches to see that they are still functioning.
• Fleas • Hygiene must be maintained in all the areas.
• Flying and crawling • Do not leave empty bottles or food cans around.
insects • Dispose all waste food, crumbles and split liquid
• Ants properly.
• Wall Lizard • Dustbin area should be kept clean wash and
brushed down with disinfectants and they should
have tight fitting lids.
• Storage area should be regularly inspected.
• Exits, doorways, and corridor should be clean and
maintained so that pest do not reside.
• All entrances, exits, exhaust, and ventilations should
be properly closed.
• Periodical fumigation.

9.4 First aid in the Restaurant

First aid is the immediate and temporary treatment of a victim of sudden illness or injury in
the restaurant while awaiting the arrival of medical aid. It is essential that you are aware
of common injuries that can occur in the kitchen, such as burns and knife cuts. To act
promptly in case of an injury first aid kits should be placed in the kitchen area. First aid
consists of:
• First-aid manual
• Adhesive tape
• Adhesive bandages in several sizes
• Elastic bandage
• Antiseptic wipes
• Soap
• Antiseptic solution
• Burn cream
• Sharp scissors
• Safety pins
• Calamine lotion
• Alcohol wipes or ethyl alcohol
• Thermometer

9.5 Restaurant hazards, safety measures and handling

In a restaurant, there are lots of different equipment, tools, powerful electrical connections,
different washing and cleaning agents and water residues. These things can be very
dangerous and hazardous if proper measures are not taken

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